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Chemistry

D-Index
68
Citations
15301
World Ranking
6583
National Ranking
379

Overview

Michael H. Gordon is affiliated with the University of Reading in the United Kingdom. Their research work spans several areas within Agricultural and Biological Sciences, with a focus on subfields such as Biochemistry, Food Science, Molecular Biology, and Insect Science.

Their research covers multiple main topics, including:

  • Phytochemicals and Antioxidant Activities
  • Fermentation and Sensory Analysis
  • Plant Gene Expression Analysis
  • Bee Products Chemical Analysis

Recent publications highlight Michael H. Gordon's contributions in the field. Two notable papers are:

  • Factors Affecting Cellular Uptake of Anthocyanins: The Role of pH, Glucose and Anthocyanin Structure (2022), published in Nutrients
  • The impact of gelatin and bovine serum albumin on the activities of antioxidants in a food model (2020), published in the Journal of Food Technology and Preservation

Frequent co-authors that have collaborated with Michael H. Gordon include:

  • Yana Cahyana
  • Charlotte Mills
  • Syamsul Huda
  • Jumoke Bukola Adeloye

The main publication venues for their recent work are:

  • Nutrients
  • Journal of Food Technology and Preservation

The researcher's profile indicates an interdisciplinary approach combining chemical analysis techniques and biological insights to explore antioxidant activity, food models, and plant-related processes.

Best Publications

  • Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems

    Nedyalka V Yanishlieva;Emma M Marinova;Michael H Gordon;Violeta G Raneva

  • Antioxidant and antimicrobial activities of tea infusions

    M. Pilar Almajano;Rosa Carbó;J. Angel López Jiménez;Michael H. Gordon

  • Effect of roasting on the antioxidant activity of coffee brews.

    María Dolores del Castillo;Jennifer M Ames;Michael H Gordon

  • Antioxidant Activity of Hydroxytyrosol Acetate Compared with That of Other Olive Oil Polyphenols

    Michael H. Gordon;Fatima Paiva-Martins;Miguel Almeida

  • Dietary antioxidants in disease prevention

    Michael H. Gordon

  • Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

    Gómez-Alonso S;Fregapane G;Salvador;Gordon Mh

  • Comparison of the antioxidant activity of two Spanish onion varieties

    J. Santas;R. Carbó;M.H. Gordon;M.P. Almajano

  • Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product

    Pitchaon Maisuthisakul;Michael H. Gordon

  • Flavonoid-rich fruit and vegetables improve microvascular reactivity and inflammatory status in men at risk of cardiovascular disease—FLAVURS: a randomized controlled trial

    Anna L Macready;Trevor W George;Mary F Chong;Dauren S Alimbetov

  • Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues.

    Petros G. Kapasakalidis;Robert A. Rastall;Michael H. Gordon

  • Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

    Masni Mat Yusoff;Michael H. Gordon;Keshavan Niranjan

  • Antioxidant Properties of Catechins and Green Tea Extracts in Model Food Emulsions

    Andrea Roedig-Penman;Michael H. Gordon

  • Antioxidant activity of quercetin and myricetin in liposomes.

    Michael H. Gordon;Andrea Roedig-Penman

  • Antioxidant Properties of Carotenoids In Vitro and In Vivo

    Sotirios Kiokias;Michael H. Gordon

  • Antioxidant properties of kilned and roasted malts.

    Thomas S. Samaras;Philip A. Camburn;Sachin X. Chandra;Michael H. Gordon

  • Changes in the flavonoid and phenolic acid contents and antioxidant activity of red leaf lettuce (Lollo Rosso) due to cultivation under plastic films varying in ultraviolet transparency.

    Paulina García-Macías;Matthew Ordidge;Eleni Vysini;Saran Waroonphan

  • The effects of antioxidants on changes in oils during heating and deep frying

    Michael H Gordon;Lenka Kourkimskå

  • A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

    Maria del Rocio Teruel;Michael Gordon;Maria Belen Linares;Maria Dolores Garrido

  • Dietary supplementation with a natural carotenoid mixture decreases oxidative stress.

    S Kiokias;M H Gordon

  • Activity and location of olive oil phenolic antioxidants in liposomes.

    Fátima Paiva-Martins;Michael H. Gordon;Paula Gameiro

  • Determination of the total antioxidant activity of fruits and vegetables by a liposome assay.

    William G. Roberts;Michael H. Gordon

Frequent Co-Authors

Jeremy P. E. Spencer
Jeremy P. E. Spencer University of Reading
Kieran M. Tuohy
Kieran M. Tuohy Fondazione Edmund Mach
Paul Hadley
Paul Hadley University of Reading
Donald S. Mottram
Donald S. Mottram University of Reading
Robert A. Rastall
Robert A. Rastall University of Reading
Lorenzo Cerretani
Lorenzo Cerretani University of Bologna
Herminia Domínguez
Herminia Domínguez Universidade de Vigo
Alessandra Bendini
Alessandra Bendini University of Bologna
Isidro Hermosín-Gutiérrez
Isidro Hermosín-Gutiérrez University of Castilla-La Mancha
Vassiliki Oreopoulou
Vassiliki Oreopoulou National Technical University of Athens

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